Lentil Vegetable Pottage Recipes
LENTIL VEGETABLE POTTAGE
From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes.
Provided by Jetta
Categories Lentil
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
- Simmer for about 1 hour on low heat, until lentils are tender.
- Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
- If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
- Correct spices to taste.
- Serve hot with gomashio sprinked on top, if desired.
- May be kept in fridge 5-7 days or frozen.
ESAU'S POTTAGE
A very hearty soup with Lamb, Lentils and veggies. I've been making it for over 20 years and even though my PC can hold double the recipe, I never seem to make enough. I wish I could tell you what book it came from, but I've moved and many of my books are still packed. This is named after the stew that Esau made for his brother Jacob from the Bible
Provided by MaryAnne
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together and soak overnight: Lentils oil,salt and water to cover.
- Drain and discard liquid next day. (I have also eliminated this entire step without a problem).
- Heat Pressure Cooker and add remaining ingredients along with the lentils.
- Pressure cook for 20 min and let pressure drop on it's own.
- I usually use more veggies and it comes out almost like a stew instead of a soup.
- The parsnips really help to make this so try to include them.
Nutrition Facts : Calories 626.6, Fat 44.1, SaturatedFat 14, Cholesterol 82.9, Sodium 1472, Carbohydrate 31.4, Fiber 11.1, Sugar 8.4, Protein 27.1
MUJADDARAH(LENTIL AND RICE POTTAGE)
Posted for a request for more Lebanese recipes! UPDATE: Thanks to Elmotoo I have made some changes! Thank you Bethie! :)
Provided by Sharon123
Categories Rice
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to boil, then add the lentils, lower heat to simmer and cook about 30-60 minutes .
- Meanwhile, saute onions in the oil to caramelize about 15-20 minutes, then add half of onions, rice and seasonings to lentils. Let the mixture boil for a few minutes.
- When it thickens, pour into a tureen, and spread the remaining onions over the top. and serve.
- Yield: 4 servings.
Nutrition Facts : Calories 976.3, Fat 56.4, SaturatedFat 7.9, Sodium 309, Carbohydrate 94.7, Fiber 12.3, Sugar 4.7, Protein 27.2
HILDEGARDE'S LENTIL POTTAGE (A CIVET)
This yummy peri-oid stew is very practical for camping, as spoilage of the ingredients is not such a worry. It started as a recipe for mjudra (mujaddara, also known as koshary and khichri. In fact, there is a recipe for khichri in Cariadoc's miscellany from Ain i Akbari, a 16th century book written during the reign of the Moghul emperor Akbar). Mjudra is an ancient middle eastern dish, and often said to be the recipe for Esau's "mess of pottage". As I make it, however, it is no longer appropriate for Moslems, due to the smoked sausage. If you omit the sausage, use a vegetarian broth instead of a chicken broth, and margarine instead of butter, this is an excellent vegan dish. When made for a camping event, the first two steps (onion/cabbage and lentils) can be done ahead of time and stored in the cooler. The soup can then be made on a camp stove or over the camp fire. With 3 smoked sausages, this can serve more than a dozen hearty eaters.
Provided by Lelandra
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
- At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
- Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
- Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.
BUKNADE (MEDIEVAL ENGLISH POTTAGE)
I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.
Provided by Mia in Germany
Categories European
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop parsley, hyssop if available and sage leaves without stems.
- Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
- Shred chicken (without skin), add to simmering stock.
- Beat egg yolks.
- Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
- Add vinegar, pepper, ginger and salt to taste.
- Serve immediately.
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